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Final Checklist & Safety Tips Before Deep Frying Your Turkey Tomorrow

November 21st, 2012 justin_lee

 

This is the 22nd (and final) post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip includes the Final Checklist & Safety Tips Before Deep Frying Your Turkey Tomorrow:

So tomorrow’s the big day! Are you excited? This is your time to put all your skills together and fry a juicy, tender and delicious deep fried bird.  For the end product of a delicious deep fried turkey, you will need to make sure you have all of your essential equipment together, optional equipment and also the food itself!  So to give you a little help we have compiled a checklist for all your deep frying needs.  This way you can’t go wrong and should have no reason to end up with anything less than a beautiful turkey to serve to friends, family and everyone attending your Thanksgiving feast!

 

The Checklist

 

Equipment

Deep frying kit

Thermometer

Propane tank (full or with backup tank)

Carving board & knife

 

Optional Equipment

Injection kit

Meat thermometer

Propane tank (full or with backup tank)

Funnel

 

Food

Turkey

Oil (preferably peanut)

Ingredients for brine, rub or marinade

Propane tank (full or with backup tank)

 

There you have it, the essentials, food, and all the equipment to make sure your day runs smoothly and efficiently.  With this list you should now be able to effectively deep fry a turkey with little to no hassle at all.  We hope you have a fantastic holiday and enjoy all of the hard work you have put into making this day great!

Happy Thanksgiving!

 

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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How To Properly Carve Your Turkey

November 20th, 2012 justin_lee

 

This is the 21st post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip includes How To Properly Carve Your Turkey:

Ok so the bird is done, it’s out of the fryer, and you are ready to carve it up!  Nothing is better on Thanksgiving (or actually any time of the year) to have a beautifully carved turkey that is presentable and tasty for your entire family to enjoy.  So with your turkey done, carved and ready to eat you will finally be able to enjoy the fruits of your labor! So let’s get started on how to carve that turkey up.

One of the first things that you definitely want to avoid is carving your bird on the table right before you eat.  You could very easily just end up with a mess on your hands and a spoiled tablecloth.  What you want to do is carve at a kitchen counter or any other space before your turkey is on the table.

Removing the Leg and Thigh

This is the first step in carving your turkey.  Grab your sharpest knife and cut the skin between the body and the leg.  Once you get a little separation between these two points, you will eventually see the ball joint on the turkey.  When this is visible, keep pulling the ball joint until you hear a slight “pop.”

Keep carving this joint until you can separate the leg/thigh from the body of the turkey.  Then repeat this step on the other side.

Separate the Leg from the Thigh

For this step you will want to hold the drum stick in one hand and slowly make an incision where the thigh is connected to the leg.  You should meet some resistance, but continue working until the thigh is separate from the leg.  At this point, the legs can simply be laid to the side for presentational purposes.

Next, for the thigh meat, which is some of the best meat on the turkey.  Hold up the thigh bone and start carving away at the meat.  More skilled turkey carvers can get this part off in one sweep, but most people get it off in two parts.  Continue to carve the thigh until all the meat is off.

Removing the Wings

Start by taking one of the wings in your hand and with the other hold the turkey.  Just like we did with the legs/thighs you are going to want to listen for the “pop” by loosening the ball joint.  Once you hear this, go ahead and use your knife to finish cutting off the wing.  Repeat this on the other side of the bird.

The Breast

This is probably the most important part of the whole carving process.  What we are going to try to do here is remove one whole side of the breast and carve it on the carving board.  This is the part that you don’t want to mess up by just cutting right into the breast meat.  How you want to start is by making an incision down the middle of the breastbone, along the side of it.  Then use your knife as a tool to “pry” away the entire breast from the breastbone.  Now you should have a whole turkey breast away from the breastbone.  Place this meat on the carving board and start to carve “shortways” rather than “longways.”  This way you will get nicely shaped turkey pieces for each guest.

Once you are done with this, simply repeat on the other side, unless you want to hold off and enjoy your meal.  One breast could be fine, depending on how many guests you have.

Because carving a turkey translates better by watching a video rather than reading words, watch the video below that shows you exactly how to carve the perfect turkey:

 

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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What To Do Once Your Turkey Is Done

November 19th, 2012 justin_lee

 

This is the 20th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip includes What To Do Once Your Turkey Is Done:

You’re almost there! Your turkey is done and ready to come out of the fryer.  When you are ready to pull the bird out of the oil one of the first things you are going to want to do is have a tray, platter or any sort of item to hold your bird freshly out of the fryer.  Another item to grab or make sure you have in stock is some tin foil to line you pan, tray or whatever platter you are using.

Taking the bird out the fryer is actually pretty simple.  When ready, grab your hook and attach it to the poultry rack and slowly lift up your bird, let the oil drip and place it onto your platter.  At this point you may want to stick a meat thermometer into the bird to check the temperature and make sure the bird is fully cooked.  Although, many people who have experience deep frying turkey can tell you that this is not always the best route to take.  This is because you really do not want to start carving until 30 minutes after your bird is out of the fryer and any punctures could disrupt the “carry over cooking time.”

More Information on the Carry Over Cooking Period 

Once your bird is wrapped in tin foil and let to sit for 30 minutes there is a phenomenon known as the “carry over cooking time.”  During this time, your turkey will continue to cook even after being removed from the source of heat.  Especially with larger birds, carry over cooking will be especially affective because of the way carry over cooking works better with larger items being cooked.  One of the best aspect of carry over cooking is that juices distribute more evenly throughout the meat, creating the juicy, tender bird everyone’s looking for.

Some deep fryers even recommend pulling the bird out at 155°F- 160°F because they know that the turkey temperature will rise to the optimal 170°F with carry over cooking.

If You Want to Use a Meat Thermometer

If you still want to be absolutely sure and use a meat thermometer to check the temperature of the bird then that is fine.  Pull the bird out, check the temperature to make sure it is around 155°-160° and wait 30 minutes and your bird should still come out fine.

 

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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How To Drop Your Turkey Into The Deep Fryer & What Temperature Should The Oil Be?

November 18th, 2012 justin_lee

 

This is the 19th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip tells you How To Drop Your Turkey Into The Deep Fryer & What Temperature Should The Oil Be.

So you’re bird is completely prepped, and it’s time to drop it into the oil.  Obviously you’ve heated up your oil, and we know that we’re going to deep fry for 3.5 minutes per pound, at 350° F.  Did you know that the temperature oil the oil will drop when we drop our turkey in?  Conventional wisdom would tell us to drop it in at a MINIMUM of 350° F then, correct?

My advice to you, however, isn’t to heat your oil past 350º F.  Instead, I want you to drop your turkey in when the oil is between 320 and 325º F.

This is a little trick that I’ve learned over the years, that helps keep your turkey nice and moist.  Not only does the lower starting cooking temperature ensure a juice and moist turkey, but it greatly reduces the amount of oil that overflows and bubbles out of the turkey fryer.

The key here is that when you drop the turkey into oil that is only around 320º F, the oil temperature is still going to drop very quickly (below 300º F).  Because we need to cook the turkey at 350º F, it that means that the second you drop the turkey in, you’re going to have to turn up the heat full blast to return the oil back to the ideal cooking temperature (350º F).

Put your turkey on the rack (included with your turkey frying kit), and hook the hanger onto the rack, and hold your turkey above the deep fryer.  I would suggest using over mitts, in case you get any splashing of oil, to protect your hands.

Before we put the bird in the boiling oil, we will turn the flame OFF.  This is another safety precaution, to prevent a fire/fireball from happening in case you didn’t thaw the turkey properly, or you put too much oil in the pot.

This is worth repeating; turn the flame and gas OFF before you put your turkey into the boiling hot oil.

Once you’ve confirmed that the temperature of your oil is between 320 and 325º F, turn off the flame, and then go ahead and slowly lower the bird into the hot oil.  You WILL have some oil splattering, so don’t worry: this is normal.  Continue to lower the bird at a slow but steady pace, until it’s about 90% submerged, then slowly release the hook from the rack.

At this point you might still have some oil splattering.  Again, don’t worry, just get in position (or have your helper) relight the flame as quickly as possible.  Once your flame is relit, you’re going to want to turn up the heat as high as possible, and very closely monitor the temperature.

Now set your timer (remember, 3.5 minutes per pound), and you’re all set!

Here’s a video showing you exactly how to do this:

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How Long Do I Deep Fry My Turkey For?

November 17th, 2012 justin_lee

 

This is the 18th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip talks about How Long You Deep Fry Your Turkey For:

Deep frying a turkey really takes no time at all compared to the traditional route of roasting.  If you want to know how long to cook your turkey for then you can follow this simple tip.  Shoot for 3 ½ minutes per pound and you will be set to go.  You can try 4 minutes per pound, as some people do, but honestly you run the risk of drying your bird out that way.  We suggest to stick to 3 ½ minutes per pound and everything be just fine.  If you are worried about under cooking your bird you can always use a meat thermometer to know for sure when your bird is done.

Here’s a simple time graph to follow for deep frying turkey:

Turkey Weight                                  Deep Fry Time

8 pounds                                             28 minutes

10 pounds                                           35 minutes

12 pounds                                           42 minutes

14 pounds                                           49 minutes

16 pounds                                           56 minutes

18 pounds                                           63 minutes

20 pounds                                           70 minutes

 

As you can see from this chart, the time to cook deep fried turkey is much quicker compared to that of a roasted turkey.  A whole 20 pound turkey takes only 70 minutes to prepare, that’s only a little over an hour!

When it comes to cooking times, if you have read our “How To Clean & Prep Your Turkey Before Deep Frying It” post, you should have known to save your sticker from your turkey which indicates how much your turkey weighs.  This way you will know exactly how long to cook your bird for without error.  If you follow this chart and our cooking time suggestion (3 ½ minutes per pound) your turkey should come out golden, delicious and cooked perfectly every time.

For more information of this topic or to clear up any questions you may have, watch this instructional video on “How Long To Cook A Turkey”:

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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The Best Ways To Thaw Your Turkey Before Cooking It

November 16th, 2012 justin_lee


This is the 17th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip includes The Best Ways To Thaw Your Turkey Before Cooking It:

Thawing your bird is essential for any deep fried turkey because if the turkey is still frozen or even partially frozen, you could end up with a severe fireball on your hands.  But there’s no need to worry, there are many thawing methods you can use to ensure that your turkey is completely thawed and safe to cook.  For instance, a traditional brine can help to thaw your turkey just through the process of brining itself.  If you choose to inject, rub or even have a plain turkey there are still plenty of methods to thaw your bird.  Whatever you choose to do there are plenty of ways to thaw your turkey depending on the amount of time you have, recipes you choose and patience you have as far as wait time goes.

In the Fridge

If you have a lot of time to spare and an ample amount of room in your fridge, then you may want to choose to thaw your turkey in the fridge.  The general rule for this method is that for every 5 pounds of turkey, you must allow 24 hours for the bird to thaw.

  • 8 to 12 pounds: 1 to 2 days
  • 12 to 16 pounds: 2 to 3 days
  • 16 to 20 pounds: 3 to 4 days
  • 20 to 24 pounds: 4 to 5 days

In Cold Water

This is the method you would use if you’re choosing to brine your turkey.  For a cold water thaw it is much quicker than a refrigerator thaw due to the fact that for this method you only need to thaw your turkey 30 minutes for every pound.

  • 8 to 12 pounds: 4 to 6 hours
  • 12 to 16 pounds: 6 to 8 hours
  • 16 to 20 pounds: 8 to 10 hours
  • 20 to 24 pounds: 10 to 12 hours

 

 

In the Microwave

Now this one could be a little trickier.  We would not necessarily recommend using this method unless you are in a severe time crunch and needed to thaw your turkey in a hurry.  Nonetheless if you have a very small turkey or a massive microwave, then you could potentially use this method and see how it works.

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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How To Clean & Prep Your Turkey Before Deep Frying It

November 16th, 2012 justin_lee

 

This is the 16th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip includes How To Clean & Prep Your Turkey Before Deep Frying It

Okay, so now you’ve done almost all of the preparations to get your bird ready to deep fry.  Cleaning your bird is essential to get off any residue that could possibly be on your turkey and also to double check that nothing is still inside or attached to your bird (giblet bag, wires, etc.)  You will need to have a nice fresh, clean bird if you are considering flavoring your turkey in some way also such as brining, injection or using a dry rub.

To begin cleaning and getting your bird ready to fry you want to open the packaging and make sure to save the sticker that comes with your turkey telling you how much your bird weighs.  You will need this to know how long to cook your turkey for.

Now is the time to start cleaning your bird once you have the weight of your turkey down.  First rinse your turkey very thoroughly and remove the neck and giblets.  Then make sure to remove all wiring holding the turkey in place and anything else that could be attached to the bird.  Many people save the giblets, which we highly recommend, so you can use them in a delicious turkey stock recipe.  One of the last steps for getting your turkey ready is to check to make sure there is no excess skin where the neck of the turkey is.  If you find this, use a pair of scissors to cut the extra skin because it can be an annoyance while you try to cook.

For step by step instructions of this process or to clear up anything about these instructions, check out our very own video depicting how to clean and prep your turkey to get ready for a delicious deep fry!

 

 

 

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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The “Working Backwards” Method To Deep Frying Your Turkey

November 15th, 2012 justin_lee

 

This is the 15th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip includes the “Working Backwards” Method To Deep Frying Your Turkey:

Do you know what time you want to eat your Thanksgiving meal?  When you oven roast your turkey, the times aren’t always bang on.  Different ovens cook at different speeds, even if they temperature is held at a consistent level.  When it comes to deep frying a turkey, you can plan your meal time down to the minute.  It’s by using a technique we call “Work Backwards” Method that, when followed correctly, will allow you to eat at a specific time .

This method is super easy to follow and only takes a few short steps.  It is so convenient to know exactly when your bird will be done in comparison to unreliable oven roasted turkeys.  Whether there’s a big game on, family traditions, or any other activities you have planned for the day, this method will be a huge help when it comes to eating your meal at a set time.

So do you know what time you want to eat?  If you know this one piece of information then you are ready to start using this method.  Let’s get to it and review the “Work Backwards” Method.

Let’s say we want to eat around 6pm on Thanksgiving day.  You’ll need to let your bird sit for roughly 30 minutes after you get it out of the deep fryer to allow for “carry over cooking” (more on this in Chapter 8 of our book on how to deep fry a turkey).  Then let’s give ourselves another 10 minutes to carve that turkey.  This means that the bird needs to be carved around 5:50 pm and taken out of the fryer around 5:20pm.

As you will see in the tutorial video below that our turkey in this example weighs roughly 12.57 pounds.  So we’re going to go with that to figure out which time is best to begin frying the bird.  Also as we already know, our turkey takes roughly 3 1/2 minutes to cook per pound.  That means you take 12.57 times 3.5 and you can figure out from there that, for this instance, the bird will take roughly 44 minutes to cook.

If the bird needs to be taken out of the fryer at 5:20 pm, then this means we need to drop our bird in at 4:36 pm.  To get the oil hot enough to drop in at this time we will need to start heating the oil by roughly 4pm allowing 30 minutes or so to get the oil hot enough.  (It may only take 20 minutes to get your oil hot, but it’s nice to add a little buffer just in case)

Ok so to be ready to go around 4pm, this means that we will need to have our bird out of the fridge, sitting at room temperature somewhere around 3:30pm or 3:45 pm.

In this example, we would check our bird around 3:15pm, because we like to brine, to make sure that it is completely dry.  If your using a dry rub or injected turkey then it would be alright to get your bird out at 3:30 pm, roughly an hour before dropping it into the oil.

So to be safe, it would be best to have everything ready to roll out around 3pm for this example.  This also means that the afternoon before the big day you should be making your brine, rub or marinade, cleaning your turkey, and also figuring out how much oil you will need with our “Reverse Water Displacement” Theory.

To give you all a clearer view of this process here is a table to follow according to our example for a 12.57 pound turkey:

 

 

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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Is Deep Fried Turkey Unhealthy?

November 14th, 2012 justin_lee

 

Today we’re taking a break from our series of blog posts titled “Twenty Two Thanksgiving Turkey Tips”.  Instead we have a guest blog post from Certified Clinical Nutritionist Michele Jacobson of www.nutritionprescription.biz about the health factor of deep frying a turkey versus roasting it in the oven.

Guilt Free Deep-Fried Turkey

Deep-fried turkey doesn’t have to be a guilty pleasure; indeed, it can be pure pleasure, as the nutritional statistics are virtually equal to those of roasted turkey. How can this be possible when you’re submerging the bird in a vat of sizzling fat?

While most people tend to roast a turkey, you can also smoke it, steam it, grill it, rotisserie it and, if you really want to, you can even microwave it. However, after roasting, the most common method of preparation is deep-frying, southern style, which involves submerging the whole turkey into a deep frying vat.

Nutritionally, this is not the nightmare you might imagine. “If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface.”4  Indeed, while a 9-ounce serving of roasted turkey (mixed parts) weighs in with 548 calories and 27 grams of fat, the same size serving of turkey, deep fried in peanut oil, has about 574 calories and 31 grams of fat.5 

Even though southern cooking doesn’t have a reputation for being the healthiest of American fare, “fried turkey is traditionally prepared in peanut oil because it naturally maintains high temperatures throughout the cooking process and stops the oil from absorbing into the meat. This results in a bird that’s crispy on the outside, moist on the inside and has a slight nutty taste. Deep-frying cuts way down on cooking time as it takes about three minutes per pound, as opposed to the hours needed to roast a turkey.”

Furthermore, peanut oil is recommended as the preferred oil to deep fry a turkey in. Aside from its delicious taste, “peanut oil is one of the healthiest oils. It is a vegetable oil that is naturally trans fat-free, cholesterol free, and low in saturated fats. Peanut oil is high in unsaturated fats, especially monounsaturated fat, like olive oil. It is also a source of the antioxidant, vitamin E and phytosterols, which benefit heart-health. Peanut oil is also a perfect choice for healthier frying because it can be heated to a higher temperature than other oils, and this results in lower oil pick up in the food.”6

If you choose, canola oil — which is also low in saturated fat — can be combined with peanut oil when deep frying your turkey. If this is your preference I recommend you only buy canola products that are labeled “Non-GMO.”

Whatever you choose, you can enjoy your deep-fried turkey, guilt-free!

——————————————————————————————————————-

Adapted from “Just Because You’re An American Doesn’t Mean You Have To Eat Like One!”

Michele Jacobson, Nov 2011 http://www.nutritionprescription.biz/book-info.html

 

4  – This, Hervé  Molecular Gastronomy. New York: Columbia University Press. 2006. Print. page 63.

5  –  Eatturkey.com. 2010 National Turkey Federation. Web. 2011.

6  – “Peanut Oil.” The Peanut Institute.org. 2010. Web. 2011.


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Turkey Rub Recipes For Flavoring My Turkey Before Deep Frying It

November 13th, 2012 justin_lee


This is the 14th post in our series titled “Twenty Two Thanksgiving Turkey Tips”.  Each day between now and Thanksgiving we’ll have a new tip for you.  Today’s tip includes some turkey rub recipes:

A good dry rub adds layers of flavor, texture and a nice aroma to any turkey.  A dry rub recipe is mostly combined of dried herbs and spices that flavor the outside of your turkey.  Using a rub really gives your turkey a nice flavor boost while the process of making a rub is fairly simple.  Just simply start the day before, mix your rub together, and apply to the whole turkey itself.  Start with the breast and thighs and then rub the whole bird till it’s covered completely.  The different aromas, textures and even color of your turkey will change when using a dry rub.  You can get seasonal with festive rubs or stick to a more traditional rub, like often used in the south, Creole seasoning.  Whatever your preference, we’ve got the right rub for you!

 

Cajun Turkey Seasoning

  • 4 tablespoons salt
  • 4 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons red pepper flakes
  • 2 tablespoons paprika
  • 1 tablespoon ground oregano

Deep Fried Turkey Rub

  • 25 medium whole bay leaves
  • 3 tablespoons hot Creole seasoning
  • 3 teaspoons dried thyme
  • 3 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons black peppercorns

Country Rub

  • 2 cups crushed real bacon bits
  • 2 cups minced parsley
  • 2 cups tomato paste
  • 1/3 cup cracked black pepper
  • 1/3 cup paprika

Thanksgiving Turkey Holiday Rub

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried sage
  • 1/2 teaspoon garlic powder

 

–For more tips and ideas on how to prepare your tastiest turkey ever, make sure you download (from Amazon.com) a copy of our book, titled: Turkey Fryers & Deep Fried Turkey: How To Deep Fry A Turkey- Complete Step By Step Instructions To Cooking Your Tastiest Turkey Ever!  As a special bonus for all book buyers, we’re including a complete step-by-step series of videos showing anyone exactly how to deep fry a turkey.  Get this book today!–

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